• 1 tsp. toasted sesame oil
  • 1 inch ginger root, cut into matchsticks
  • 1/4 cup water
  • 1 onion, peeled and sliced thin
  • 3/4 mushrooms, sliced thin
  • 2 carrots, thin diagonals
  • 1/4 head of cabbage, sliced thin
  • 8 oz of tofu cubed (can use tempeh, chicken or beef strips)
  • 2 cups brown rice, cooked
  • 1 stalk broccoli, florets and stem (cut stem into 1/2 inch rounds)
  • 1 tbsp. shoyu
  • 1 scallion, minced

Saute ginger in sesame oil for 1 minute.  Add water, onion, carrot, cabbage, broccoli stems and mushrooms, and cook for 3-5 minutes.  Add tofu cubes (or other protein).  Place cooked rice and broccoli florets on top of the sauteed veggies, cover and cook for 3-5 minutes.  Add shoyu and scallions and continue cooking for 2-3 minutes.